What: Home-canned Giardiniara (makes 5 medium jars)

Method:
-Veggies: With your MF mandolin, slice 5 carrots, 5 baby leek & 5 stalks celery using the crinkle-cut attachment. Trim 1/2 head cauliflower and wash well. Blanch the cauliflower for four minutes, remove and transfer to a ice bath. Then transfer to a towel to dry. Blanche the other veggies for two minutes then shock and dry.

-Liquid: Combine 3 cups water, 2 1/2 cups of distilled white vinegar, 1/2 cup of white sugar, or 5 tablespoons of pickling salt and then various spices. I used fennel seed, coriander seed, red pepper flake, White peppercorns, and celery seed. Bring this to a boil and then remove from heat.

-Canning: Add veggies to sterilized jars, pour brine over the veggies to the top. Add lid, tighten, and submerge in boiling water for 15 minutes. Remove and cool. Should hear the pop of the lid sealing during cooling. Ready in two weeks and should keep for 1 year if canned properly.

** I also did a “quick” pickle (quickle?) on some (next to last pic), those will be ready in a day. Just poured some of the brine over the blanched veggies covered and refrigerated.

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